- Preheat oven to 400 degrees F. In a medium bowl stir together the flour, cornmeal, sugar, baking powder, and salt; set aside.
- Add the 1 tablespoon butter to an 8x8x2-inch baking pan, a 9x1-1/2-inch round baking pan, or a 10-inch cast iron skillet. Place pan in oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter to coat bottom and sides of pan.
- Meanwhile, in a small bowl beat eggs with a fork; stir in milk and oil. Add egg mixture to flour mixture all at once; stir just until moistened (batter should be lumpy). Pour batter into the hot pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.
From the Test Kitchen
Double Corn Bread:
Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter.
Green Chile Corn Bread:
Prepare as above, except fold 1 cup shredded cheddar or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter.
Sweet Pepper Corn Bread:
Prepare as above, except fold 1/2 cup chopped red sweet pepper into the batter.
Green Onion-Bacon Corn Bread:
Prepare as above, except fold 1/3 cup cooked, crumbled bacon and 1/4 cup sliced green onions into the batter.
Prepare as above, except omit the 1 tablespoon butter. Spoon batter into 12 greased 2-1/2-inch muffin cups, filling each two-thirds full. Bake about 15 minutes or until light brown and a wooden toothpick inserted in the centers comes out clean. Makes 12 muffins.
Nutrition Facts (Corn Bread)
- Per serving:
- 219 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 3 g polyunsaturated fat,
- 4 g monounsatured fat),
- 60 mg chol.,
- 390 mg sodium,
- 26 g carb.,
- 1 g fiber,
- 5 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet